Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Almost everybody in Singapore loves prawn paste chicken wings (Har Cheong Gai). Although I must say that these wings are best if deep-fried, I know many of. Har Cheong Gai aka 虾酱鸡, is one zi char dish EVERYONEN loves, it's a mark of a true blue local.
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- Make ready 1 kg - Chicken mid joint (approximately 15 pcs)
- Get 2 tablespoons - prawn paste
- Take 2 tablespoons - shao hsing wine
- Make ready 1 tablespoon - Oyster sauce (I used mushroom sauce)
- Get 1 tablespoon - sesame oil
- Get 1 tablespoon - sugar (I used cane sugar)
- Make ready Half teaspoon - white pepper
- Get Corn starch / potato starch
Prawn Paste Chicken (also known as fermented shrimp paste chicken or "har cheong gai"/虾酱 The main ingredient for the chicken marinade is prawn paste (shrimp paste) which is truly "smelly" Air-fried Prawn Paste Chicken Recipe (above). See Also: Baked Marmite Chicken Wings Recipe. Har Cheong Gai is one of the popular food you will find at the majority of Singapore Tze Char (Zhu Chao), which literally means cook and stir-fry. There are many Tze Char places in Singapore that cook home-cooked meals at very affordable prices and delicious too!
Instructions to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- Use a bowl mix the above seasoning well (the prawn paste sauce that I used is in the picture below)
- Pour it over the mid joints, massage and marinate well recommended to marinate over 1 night
- Preheat oven 200degree Celsius
- Coat corn starch / potato starch all over the mid joints (give it a good shake to get rid of the excess)
- Baked till it turns golden brown and crispy
- Enjoy! 😋😋
I miss all these food stalls at the. Shrimp Paste Chicken, or 'Har Cheong Gai', is one of Singapore's most beloved dishes that you can find. Crispy on the outside and succulent on the Shrimp Paste Chicken is a uniquely Singaporean way of cooking deep-fried chicken! Regular batter is replaced with a special shrimp paste batter, so. With Har Cheong Gai, the batter added to the marinade right at the beginning and then the chicken left to marinade overnight.
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